원문정보
초록
영어
Background: We examined changes in red ginseng components after different doses of irradiation were applied. We also evaluated what housewives and teachers know about irradiated food, as well as their perceptions of and attitudes toward it. Materials and Methods: General nutrients and unique components of irradiated ginseng were then analyzed. Education on irradiated foods and red ginseng was provided to teachers and housewives on two occasions, and changes in their behaviors were evaluated via a qualitative survey. Results and Discussion: The ideal radiation dose to reduce the number of bacteria without changing the unique components of red ginseng is 7.5 kGy. Notably, after educational seminars on this topic, consumers’ knowledge, attitudes toward, and perceptions of irradiated ginseng compared to non-irradiated red ginseng changed significantly. Conclusion: It is necessary to provide consumers with information on irradiated foods to promote the growth of the domestic food industry, and to improve public knowledge of the safety and effects associated with the irradiation of food.
목차
Introduction
Materials and Methods
1. Study Design
2. Participants
3. Statistical Analysis
Results and Discussion
1. Changes in Unique Components of Red Ginseng Powder following Irradiation
2. Changes in the General Nutrient Components of RedGinseng Powder following Irradiation at Different Doses
3. Changes in Participants’ Knowledge, Perceptions,and Attitudes towards Irradiated Red Ginseng following Educational Awareness
4. Changes in the Participants’ Attitudes towardsChoosing Red Ginseng Products after Educational Seminars
5. Correlations among the Perceptions, Knowledge, and Attitudes toward Red Ginseng
6. Factors Affecting Attitudes towards Red Ginseng
Conclusion
Conflict of Interest
Acknowledgements
References